Apple crumble is probably one of my favourite desserts.
My Grandma used to make the best apple pie, but Mum was always good at doing a crumble. When I started work at a local restaurant, their apple and raspberry crumble became a treat. Served with either lashings of custard or vanilla ice cream (or a bit of both) this is a British pudding at its best.
However a proper crumble is made with lots of sugar and butter, so how can we make it that bit more healthy? I have done my best with a few ingredient substitutions to serve up a delicious treat, which feels naughty but with a lot less calories and a better nutritional value.
The addition of coconut flakes adds another crunchy element to the crumble topping, and by using oats turned into a flour you are getting a good dose of fibre also. This was a lovely Sunday afternoon treat so hope you enjoy making it as well.
4 apples (i used granny smith and braeburn)
2tbsp sweetener (stevia)
30g frozen raspberries
20g almond flour
10g coconut flakes
2 tbsp sweetener (stevia)
1 tbsp honey
30ml unsweetened almond milk
2tbsp melted coconut oil
Peel and core the apples, then chop into small chunks. Add to a saucepan with 2tbsp of sweetener, some cinnamon and a splash of boiling water. Let cook for about 15minutes or until apples are just starting to break down and become soft.
Pre heat oven to 180 degrees.
Meanwhile in a food processor blitz the oats into a flour. Then in a bowl combine the rest of the ingredients and mix until form a crumble consistency. It might seem a bit dry to begin with, but don’t be tempted to add too much liquid unless you need to.
Add the apple mixture to a baking dish and mix in the raspberries. Then top with the crumble, spread evenly but don’t completely flatten as it is these ‘knobbly’ bits which will create a crunchy topping.
Pop into the oven for about 20-25 of until crumble looks toasty and golden brown.
Serve with your topping of choice, to be ultra healthy you could add some greek yoghurt or like me go for some no added sugar custard!
Love Abi xxx
Nutritional Information per portion: (Recipe makes 4 portions)
4.4g Protein; 38g Carbs; 8.5g Fat